baked macaroni and cheese

December 8, 2011

Whoa.  You guys, Thanksgiving left a LOT behind!  Now I am tired of turkey and sick of sweet potatoes, but still crave a warm, home-cooked meal.  Especially one that doesn’t come with half a dozen sides or take six hours to cook.

This is my favorite anything ever.  In university, I would request this as my first meal back home on every visit.  I can’t even recall how many times I’ve asked my mom to remind me of the recipe, because it’s so simple it almost seems like its too good to be true.  But its not!  It’s the truthiest in its gooditude!! (sorry, I’m getting excited here)

This recipe is so simple and concise, you could practically send it in a text message!

Baked Macaroni and Cheese

Cook 1 cup of pasta.  Drain pasta and mix with 15 oz can of diced tomatoes (undrained) with half a diced green pepper and 6 oz cubed cheddar cheese.  Put in a casserole dish and cook in a 350° oven for 40 minutes.*

*Now, there are a couple things to note.  As with most family recipes, there is plenty of room for specialization and modification.  Like the cheese.  No one in history has ever complained about too much cheese in their mac and cheese.  Cube that whole 8 oz block of cheese if you’re looking for a good time.  Want to feed a few family members and still have lunch tomorrow?  Throw in an additional half or full cup of pasta. Don’t like green pepper?  Try bacon! But the green sure does look nice.  And a couple grinds of black pepper on top really takes it home.

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2 Responses to “baked macaroni and cheese”

  1. simplydelish Says:

    Love how it looks amazing yet is so simple! Definitely puts a twist on the generic mac n cheese

  2. Karen Lockwood Says:

    Beautiful. Grandma Edwards would be so proud 🙂

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